2008 Woodie Awards
Spicing it up...
Derryl Hill
Issue date: 11/9/07 Section: News
- Page 1 of 1
Terrible, bland, and gross are words that are sometimes associated with the cafeteria here at Kansas Wesleyan. With the return of Chef Mark Landess he plans to mix it up and add a little spice.
Mark Robinson, a junior from Compton, Calif., states "I have noticed a difference the last couple of weeks, especially in the food's quality.
Students who attended the school last spring noticed a difference. Most students felt like the 'caf was not what it should be. With most of the meals early this semester being comprised of " hot dogs and burgers" Students were just ready for a change. With his return to Kansas Wesleyan, Landess has brought a little flavor and passion to the cafeteria.
Born in Alaska and raised in Hawaii, Landess has cooked and tried many styles of food. His favorite dish is corned beef with a honey mustard sauce on top (for those who don't know, it's a thick slab of beef slowly cook in spices, with of honey mustard on top).
Landess has always felt at home in a kitchen. He states, "Some people were blessed with good math skills. I was blessed with good cooking skills."
He feels rewarded when he hears that the students like what he cooks. Even though there is no set menu like at a restaurant, he feels mixing it up every day helps his skills as a cook. Landess would like to send the students home full for Thanksgiving, he and his staff plan to cook a big Thanksgiving dinner Nov. 16. He would also like students to know that another
signature night is coming in December. He laughs as says, "All the students call it Chip night, but it's really Signature Night."
If you get a chance, taste one of his special dishes he whips up throughout the week.
Mark Robinson, a junior from Compton, Calif., states "I have noticed a difference the last couple of weeks, especially in the food's quality.
Students who attended the school last spring noticed a difference. Most students felt like the 'caf was not what it should be. With most of the meals early this semester being comprised of " hot dogs and burgers" Students were just ready for a change. With his return to Kansas Wesleyan, Landess has brought a little flavor and passion to the cafeteria.
Born in Alaska and raised in Hawaii, Landess has cooked and tried many styles of food. His favorite dish is corned beef with a honey mustard sauce on top (for those who don't know, it's a thick slab of beef slowly cook in spices, with of honey mustard on top).
Landess has always felt at home in a kitchen. He states, "Some people were blessed with good math skills. I was blessed with good cooking skills."
He feels rewarded when he hears that the students like what he cooks. Even though there is no set menu like at a restaurant, he feels mixing it up every day helps his skills as a cook. Landess would like to send the students home full for Thanksgiving, he and his staff plan to cook a big Thanksgiving dinner Nov. 16. He would also like students to know that another
signature night is coming in December. He laughs as says, "All the students call it Chip night, but it's really Signature Night."
If you get a chance, taste one of his special dishes he whips up throughout the week.
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